Gluten-Free Jalapeño Cornbread Muffins

A Little Story:

Cornbread has always been a staple in my family’s kitchen. The aroma of it baking would fill the house, signaling that something special was in the works. My grandmother’s recipe, with its perfect balance of sweetness and heat from fresh jalapeños, was legendary at family gatherings.

When I had to switch to a gluten-free diet, recreating this family favorite was a top priority. After some experimentation, I’m thrilled to say these muffins capture the essence of my grandmother’s recipe – fluffy, tender, and bursting with flavor. They’ve become a new tradition at our table, perfect for everything from barbecues to cozy dinners at home.

I hope these muffins bring a taste of comfort and a little spicy excitement to your meals too.

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Gluten-Free Jalapeño Cornbread Muffins

Cooking Method: Baking, Grilling, Roasting Cuisine: Asian, Chinese, Indian, Thai Recipe Keys: Corn Free Soy Free Sugar Free

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Rest Time 5 mins Total Time 30 mins

Servings: 1

Best Season: Suitable throughout the year

Description

These Gluten-Free Cornbread Muffins are golden, tender, and irresistibly crumbly — the perfect side for soups, stews, barbecues, or a cozy weekend brunch. Made with simple, wholesome ingredients, they deliver that classic cornbread flavor in a light, fluffy, gluten-free form. Whether enjoyed warm with a pat of butter, a drizzle of honey, or just on their own, these muffins offer a comforting, home-baked treat that’s easy to make and impossible to resist. Great for sharing, perfect for freezing, and ready in under 30 minutes!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup gluten-free cornmeal
• 1 cup gluten-free all-purpose flour (with xanthan gum)
• ¹⁄₄ cup granulated sugar
• 1 tablespoon gluten-free baking powder
• ¹⁄₂ teaspoon teaspoon salt
• ¹⁄₂ teaspoon ground cumin (optional)
• 2 large 2 large eggs
• 1 cup buttermilk
• ¹⁄₄ cup unsalted butter, melted
• ¹⁄₄ cup milk (to taste)
• ¹⁄₂ cup corn kernels
• 2-3 pieces fresh jalapeños, finely chopped
• 1 cup shredded cheddar cheese (optional)
• 1 tablespoon honey (optional)

Instructions

1. Preheat oven to 350 degrees F (176 C), and line a muffin tin with 12 paper liners OR lightly grease them with non-stick spray or butter (as original recipe is written // adjust number of muffins if altering batch size).

2. Combine dry ingredients in a large bowl.

3. Whisk wet ingredients in a separate bowl.

4. Stir in corn, jalapeños, and cheese to the wet mixture.

5. Combine wet and dry ingredients until just mixed.

6. Fill muffin cups 3/4 full with batter.
7. Bake for 18-22 minutes until golden brown.
8. Cool in pan for 5 minutes, then transfer to a wire rack.

Nutrition Facts

Servings 1

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Saturated Fat 3g15%

Trans Fat 4g

Sodium 202mg9%

Total Carbohydrate 37g13%

Sugars 11g

Protein 3g6%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.